Category Archives: Marmalade

Super Citrus Marmalade

citrus bowl

I love the bright, vibrant flavor of fresh citrus; a true spirit lifter when the doldrums of winter creep in.  Wanting to maximize the season, I put up several recipes this year including a double batch of this favorite from last year’s citrus season.  But the end is coming near and this is so bitter-sweet, just like taste of this delicious multifruit marmalade.

4 citrus marm

Super Citrus Marmalade – yields 5 half-pint jars

4 lbs assorted citrus fruit: I selected 2 lemons, 1 pink grapefruit, 2 tangelos, and 3 blood oranges.

6 cups granulated sugar

Wash the fruit in warm, soapy water and pat dry.  Remove the zest from the fruit with a serrated-edge peeler.  Be careful to not remove too much pith or your marm will end up bitter.

skinned citrus

Stack the zest peels and chop into small pieces; in a large pot combine zest and 2 qts of water.  Bring to a boil, reduce heat to medium-high, and simmer for 25-30 minutes.

Supreme fruit by cutting away the pith, and then segment to remove from membranes.  Be sure to do this over a large bowl so you can collect the juice.  Remove seeds and set aside.

peeled citrus

Bundle seeds in cheesecloth and securely tie the ends so they cannot escape.  Drain zest in a fine-mesh sieve and reserve the cooking liquid.  Combine zest, segmented citrus and juice, 4 cups of the cooking liquid, sugar, and bundled seeds.  Bring to a hard boil and cook until the mixture reaches 220°F, approximately 35-40 minutes.  Be sure to stir regularly to prevent contents from scorching.

Once the marmalade has reached your desired set, turn off the heat and remove the cheesecloth bundle.  Ladle into hot, sterilized pint jars, wipe rims, and adjust two-piece lids.  Process in a boiling-water bath for 10 minutes.

Remove jars from canner and allow to cool on a wire rack, undisturbed, for 12-24 hours so seals may properly set.

Images and content copyright © 2013 Danielle R Limoge. Recipe adapted from Food in Jars by Marisa McClellan.

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Filed under Boiling-Water Bath Canning, Marmalade

It’s citrus season!! What are you putting up?

During the frigid season of winter I look forward to two things: seed catalogs and citrus fruit!  Clementines may just be nature’s perfect fruit.  Underneath their thin-skinned peel lies a juicy-sweet, seedless burst of delicious sunshine!  Of all the citrus, clementines are my favorite!

Having never made marmalade, I felt the time had come to embark on that adventure.  Since citrus peels are naturally high in pectin, I decided to rely on this fruit’s own ability to achieve a semi-firm set and added just a touch of clear jel.  The consistency that resulted was perfect!

Clementine Marmalade – yields 4 half-pints

1.75 pounds of clementines

3-1/4 cups granulated sugar

2 Tbsp bottled lemon juice

3 Tbsp Clear Jel – cook type

Day 1  Wash clementines and place in the fridge to chill; this helps to firm them up.  Cut fruit into halves then slice very thin.  Cut each slice in half to create small thin triangles.  Combine clementines, 3 cups of sugar, and lemon juice in a thick-bottomed pot and bring to a simmer.  Remove fruit mixture from heat and transfer to a bowl; cover, cool, and place in the fridge overnight.

Day 2  Place fruit mixture back into a heavy-bottomed pot and bring to a light simmer.  Mix clear jel with 1/4 cup sugar, then add to the hot fruit mixture stirring well to incorporate.  Bring to a boil while gently stirring.  Once mixture begins to thicken (5 minutes) ladle into hot, sterilized half-pint jars, wipe rims and adjust two-piece lids to fingertip-tight.  Process in a boiling-water bath for 10 minutes and allow to cool on a wire rack, undisturbed, for 12-24 hours.  Wipe jars and store in a cool, dark place for a year.

Images and content copyright © 2009-2012 Danielle R Limoge. Recipe adapted from What Julie Ate

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Filed under Boiling-Water Bath Canning, Marmalade